The Gyro Pita Pocket

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds Fresh Cubed Lamb Meat (From Meat Market Or Your Grocery Store Meat Dept.)
• 2 Tablespoons Olive Oil
• ¼ teaspoons Each: Salt, Pepper, Paprika, Oregano
• 2 whole Cucumbers
• 2 whole White Onions, Sliced
• 1 bunch Bibb Lettuce
• 4 whole Large Pita Pocket (bread)
• 3 whole Ripe Tomatoes, Diced
• 2 containers (5 1/2 Oz. Size) Plain Greek Yogurt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dice one cucumber finely and stir it into both containers of plain Greek yogurt with a pinch of the salt. Refrigerate until serving.

2. Cut the lamb into small, even cubes if not already cut. Toss with the olive oil, salt, pepper, paprika and oregano, using about ¼ teaspoon of each seasoning.

3. Heat a large skillet over medium-high heat. Add the lamb in a single layer, working in batches if needed, and cook 6 to 8 minutes, stirring, until browned.

4. Add the sliced white onions to the skillet with the lamb and cook 2 minutes more, until softened. Make sure the thickest lamb pieces reach 145°F (63°C), then rest 3 minutes.

5. While the lamb rests, slice the second cucumber into thin rounds, tear the Bibb lettuce into pieces, and dice the tomatoes if not already done.

6. Warm the pita pockets in a dry skillet for about 30 seconds per side, or until soft and warm.

7. Cut each pita open along one edge. Fill with lettuce, lamb and onions, tomatoes, cucumber slices, and a spoonful of the yogurt sauce.